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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    Ingredients: makes 20 biscuits
    1 oz or 25g cocoa powder
    2 oz or 50g potato flour
    2 oz or 50g rice flour
    1 oz or 25g chick pea flour
    1 oz or 25g ground almonds
    3 oz or 75g granulated sugar
    3 oz or 75g hard margarine or butter
    1 egg
    Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment. Flatten each lump with the back of a fork dipped in cold water.
    Preheated oven
    gas mark 4 350°F 180°C
    Bake for 12 - 15 minutes.
    Cool on a wire rack.
    Variations: Add chopped nuts or crystallized ginger

    Scott Adams
    This recipe comes to us from Nina.
    Makes 18 - 20 buns.
    Use the bread/roll recipe below, adding more flour (a little at time) in order to make the dough more workable. Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14 x 20). Then lift the saran wrap, dot the dough w/butter and sprinkle w/a lot of cinnamon/sugar and raisons. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately ¾ wide. Place the pinwheels on a buttered cookie tray. When the come out of the oven, I top them with a confectioner sugar glaze. Quite Yummy (easily freezable)!
    BREAD / ROLL RECIPE
    1. ½ cup warm water
    2 teaspoon sugar
    4 teaspoon dry yeast
    In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest.
    2. Wet ingredients
    1 ½ cups of warm water
    4 eggs
    4 tablespoons oil
    1 teaspoon lemon juice
    Mix the above wet ingredients in a bowl and beat well.
    3. dry ingredients
    2 cups tapioca flour (I use tapioca starch)
    2 cups rice flour (OR 1 ¾ rice flour & ¼ soy flour)
    2/3 cup powdered milk
    4 teaspoon xanthan gum
    1 ½ teaspoon salt
    ¼ cup sugar
    Add the wet ingredients to the dry, and add the yeast mixture last. Beat well (by hand) for 2 min. (Add a bit more tapioca flour if needed.) The dough will still be quite sticky. Allow to rise once in a warm place until doubled ( about ½ hour). Put in a well greased bread pan and bake 350 for 25 min or so. * * * You can also make delicious buns. Either spoon onto greased cookie sheet OR form each roll into a ball and flatten a bit. Allow to rise till double, then place on a greased pan. You can make these into sandwich rolls or burger buns, or even hot dog buns if shaped that way. Brush tops with egg yolk for a glaze (optional: sprinkle w/sesame or poppy seeds)

    Scott Adams
    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
    Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.
    Ingredients:
    1/3 cup shortening
    ½ cup potato starch
    ¾ cup cornstarch
    1 ¾ teaspoon xanthan gum
    1 tablespoon baking powder
    ¼ teaspoon baking soda
    1 tablespoon sugar
    ¾ cup milk
    ½ teaspoon salt
    Directions:
    Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.
    Makes 6-8 large biscuits.

    Destiny Stone
    I miss biscuits more thananything. Before going gluten-free, I loved to eat biscuits andgravy, strawberry shortcake (on homemade biscuits) and warm biscuitswith honey! There is nothing that compares with the satisfaction ofeating a warm homemade biscuit. Which is why the following recipe isso exciting. This is a recipe that can be manipulated to cater tospecific dietary restrictions-even mine! There are dairy-free,soy-free and egg-free options included. It might take a couple triesfinding the right combination for you, so spend a day making somedelicious gluten-free home-style biscuits.
    Home-style Drop Biscuits(Gluten-Free)
    Servings: 16 largebiscuits
    Ingredients:
    1 ½ cup brown rice flour 2 cup corn starch orpotato starch or tapioca starch ½ cup soy flour orsorghum flour 2 teaspoons baking powder 1 ¾ teaspoons salt 1½ teaspoons teaspoons baking soda 2 teaspoons xanthan gum 1 stick of butter or gluten-free butter substitute(chilled in the freezer) 1 ¼ cup soy milk  1 ¼ cup water 1 tablespoon cider vinegar 1 egg, beaten (or the equivalent amount ofyour favorite egg replacement) To Make:
    *Note: 1. If you’re not vegan or dairy free, feelfree to use 1 c. buttermilk in place of the soy milk and vinegar. Ifyou’re allergic to soy, try using your usual milk substitute andkeep the vinegar in the recipe.
    Also reduce the liquid if necessary, you don't want the batter to be too runny.

    Preheat your oven to 350F degrees. In a large mixing bowl thoroughly combine the flour (a fork works well for this), bakingpowder, salt, baking soda, and xanthan gum. For an easiertime working with the butter, grate the butter into the flour usingthe small holed side of a box grater. Mix the butter into the flourso that there are no large balls of grated butter. Add the soy milk, water, vinegar and beaten egg to the flourand stir until the dry and liquid ingredients are combined. Using a large spoon, drop the dough onto agreased pan to make 16 biscuits.
    Cook at 350F degrees for 15 minutesor until golden brown.

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    I looked on your profile and the FB page you linked there and couldn't find a blog link…
    I have Zanier heated gloves, but my Marmot Expedition mittens work better for walking the dogs. When your core and head are cold your body sacrifices the extremities or so I've been told.
    The best thing to do is call your church office and ask.  Find out what one they use and the  procedure. Then you can check on the host they buy.  There are some that have basically no gluten.  Or you can see if you can get the blessed  wine set aside for you.  
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